graceful living

Homemade Pesto

I love to make Italian dishes and it started to become the same ole taste time and time again.

So I thought “woah” I just love basil, lets come up with a way I can add a few tablespoon of love real quick.

So here is what I have made several times and fell in love pretty quick with the taste and smell.

Here is a great bonus – its good for you!

What you’ll needI grow all my own basil, still I make sure to give it a good wash, just to be sure it is bug free. We can get our protein in other forms.Pick all your leaves off the stems – no woody stems – tastes bitterMeasure 4-5 cups.Smash your basil down a bit.Put all your basil in a chopper and add 2 tablespoons of garlic. If you like your garlic add 3 tablespoon. At this time you can add 2 tablespoons “fresh” lemon juice as well.Then your parm cheese and olive oil.I take a tablespoon and spoon my pesto in some very cool ice trays.🙂

4 to 6 cups – basil

1/2 cup – Pecorino Parmesan cheese (I buy the block – lasts longer and is fresher) as this can be an investment so I wrap tightly in plastic wrap and freeze

1/3 cup of the best olive oil I can get my hands on.

2 tablespoons fresh lemon juice.

A dash of raw sugar

2 tablespoon – about 4 to 6 garlic cloves (depending on the size of your garlic ball). The organic jar of already crushed garlic is good and easy.

Pine nuts are optional. I do not add these because my daughter-in-law is allergic. Its no biggy, its still a great pesto. No nuts mean a little less calories too.

I use ice trays for storing my fresh pesto in the freezer (I got these at TJ Maxx) each unit holds one tablespoon, so one tray equals 15 tablespoons. When you need a few just put them in a glass container (I use a mason jar) and store in refrigerator for up to 2 weeks or longer, just keep a nose on it. 🙂 You can also take right from the freezer and melt straight into your sauces. ENJOY.